No man, it's all got to do with cheese. I've been finding out all kinds of weird shit
On Sat, Dec 12, 2020, 10:07 PM Ken Hohhof <af...@kwisp.com> wrote: > We also had Mormons but we weren’t nice to them and they moved farther > west. > > > > Interesting, according to Wikipedia when the Mormons left, they were > replaced by a socialist commune. > > > > https://en.wikipedia.org/wiki/Nauvoo,_Illinois > > > > Sorry, none of this has anything to do with cheese. > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Steve Jones > *Sent:* Saturday, December 12, 2020 9:38 PM > *To:* AnimalFarm Microwave Users Group <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > So, found disturbing info. Was looking for natural salt sources in il > should shtf. Cheese without salt is just rotted milk and imma need cheese. > > > > Illinois had slaves. > > > > The saline river in illinois has an interesting story. Slaves in a free > state, decimation of forests, etc. > > > > I bet they seasoned a whole lot of cheese with all that salt > > > > On Tue, Dec 1, 2020, 12:44 PM Ken Hohhof <af...@kwisp.com> wrote: > > My son drinks Fairlife milk. AFAIK he is not lactose intolerant, just > likes it better. I’m not totally sure what the deal is with it being > “ultra filtered”, they say it removes most of the sugar, which I assume > means lactose (milk sugar). Their website says 50% less sugar, 50% more > protein. So if you’re lactose intolerant, taking out half of it probably > isn’t good enough. > > > > Looks like Fairlife is now 100% owned by CocaCola, not sure if that’s good > or bad. Coke has always been healthy, right? > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 12:21 PM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > We will look for it. Lactaid milk works a bit. But I become resistant to > it somehow after some time. It may not be 100% blamed on lactose. > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 11:02 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Have her try getting some A2A2 milk (I think there’s a company actually > marketing it) to try in a recipe. Maybe you can bring the odds to 40/60 or > better. > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 11:52 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Killer, like pain so bad you hope you can die. I passed out from it > once. But it is a 50/50 proposition. So I keep doing it to myself. > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 10:45 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > It would be interesting (from a scientific observer standpoint with > reports of effects of course) to see if you are able to drink milk or eat > dairy products from an A2A2 cow. Apparently many people who are lactose > intolerant don’t have issues with it. Cows can be tested but it’s far more > common in some of the “heritage” breeds than in Holsteins. If it’s killer > soup, seems like the roulette would be more of whether you die than > diet….. or did you mean killer in a slang sense? > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 11:12 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > I used to have to crank my fricking arm off churning butter as a kid. Hot > summer days. I think it was warm milk from the cow. Left to set so the > cream would separate and then we churned it. My folks had a cream > separator but my brother ran used engine oil through it to see if he could > reclaim it. Nope… We only milked one cow by the time I came along so the > separator was not needed. > > > > Made lotsa cottage cheese too. Not something I ever ate. > > > > I didn’t even like butter back then. But I did enjoy the manufacturing > process. Severely lactose intolerant. I still have psychological > aversions to eating creamy sauces and soups. I love them, my wife makes > killer mushroom soup. So it is a bit of Russian roulette as to whether the > soup turns into a diet meal or not. (TMI ?) > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 9:42 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > It will turn to butter typically but it does depend on the temperature of > the cream. Apparently the ideal temp for butter making is to have the > cream at 60F (15.5C for those in undeveloped countries). We used to just > pull the cream from the refrigerator and would often have trouble making > butter. Once we learned about letting the cream warm to the proper temp, > it also greatly reduces the amount of time that it takes to make butter and > I can usually get one of the kids to do it now. Cleaning the buttermilk > from the butter so that it doesn’t go sour quickly is actually more work > than making it…… > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Cameron Crum > *Sent:* Tuesday, December 1, 2020 10:27 AM > *To:* AnimalFarm Microwave Users Group <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Where I am heavy cream is relatively cheap. I can find Kroger brand for > $0.99/pint and sometimes can find a quart for $1.49. Of course it is more > expensive than a full gallon of milk, but to me that seems inexpensive. I > haven't tried making butter, just whipped cream, but if you over whip it, > it starts to get more solid. I'm wondering if the mixer will allow the > buttermilk to separate or will it just keep blending it back in? > > > > > > On Mon, Nov 30, 2020 at 10:54 PM Steve Jones <thatoneguyst...@gmail.com> > wrote: > > So I eat a ton of butter, like a pound or two a week, I love the stuff. > > I've made basic butter a few times, but heavy cream is pricey and butter > is work heavy. > > > > I also eat a ton of cheese, I love real smoked string cheese, but it's as > expensive as beef. > > > > I never looked into making cheese because I always assumed it required raw > milk. > > > > My mom's church food pantry has to dump a boatload of milk every couple > weeks because of the way the government works, if you dont take all they > offer, they begin to cut you off. > > > > Mostly 2 percent. So out of curiosity I wondered if there was a cheese > that could be made (turns out pasteurized 2 percent is the milk required > for parmesan) > > > > That's a hard cheese and takes a press and 6 to 12 months to ripen. > > > > Anyhow, once I found out pasteurized commercial milk is actually preferred > for most common cheeses since the milk fat is consistent, I've been reading > more and more about the cheese, the byproduct of cheese, the uses of the > byproduct and the byproduct of the byproduct. > > > > Low and behold certain cheese like cheddar have a byproduct of sweet whey, > from which sweet cream can be extracted to make butter. So now I'm hooked > on reading more. According to most recipes 1 gallon whole milk will yield a > pound of hard cheese like cheddar or two pounds of soft cheese and the whey > will yield a third to half pound of butter. With the remaining byproduct > having a couple uses from protein additive to plant food. Not to shabby for > something that can be got for a buck 50 on sale per gallon at retail. And > is a waste product of food banks (sadly they cannot accept back processed > cheese and butter) > > > > But anyway this rabbit hole just goes deeper, turns out the demand for > Greek yogurt has caused damage for the environment and the demand for > protein additives has caused commercial cheese prices to not rise with > inflation or even go down. Companies actually start making cheese to get > they sweet whey byproduct to convert into protein. > > > > The massive demand for Greek yogurt created an excess of acid whey that > used to just be sprayed on farms. But there is too much now, it will kill > waterways because the organics it it and produce algae blooms. A lake was > killed because of cheese. An entire industry has been created to research > what to do with it. > > > > Whole point is milk is some pretty complex shit. It's like an addiction > trying to find out more about this. If you're looking to kill some time, > start reading about cheese making > > > > > > > > > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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